5/5 brad h. 2 years ago on Google
I'm
a
medically
retired
ex
bev
wholesaler.
I've
worked
with,
and
dealt
with,
numerous
liquor
store
owner/mgr's
in
my
lucrative
career.
With
that
said,
SCL
is
a
very
well
oiled
machine.
I've
read
a
cpl
rvw's
proclaiming
lack
of
selection,
unchilled
product,
not
helpful
staff,
the
wish
of
some
strong
%#ít
be
in
in
the
cooler
and
etc..
Consider
this...
Unavailable
product
offerings
are
a
subject
of
an
imperfect
calculus
beyond
any
stores'
yearning
control
in
most
all
cases.
They
need
product
space
for
one.
They
need
to
be
OFFERED
the
product
for
two.
They
need
attainability
to
the
SKU
for
three.
They
need
continued
product
support
for
four.
They
need
to
maintain
appropriate
price
management
for
this
product
for
five.
They
need
appropriate
advertising
for
six.
I
can
go
to
11
if
I
really
wanted
to
get
cocky,
but
I
will
reluctantly
digress.
No
liquor
store
should
EVER
have
to
inquire
of
new
products,
EVER!
Product
influencing
is
needed
more
than
ever
these
days
and
it
falls
on
the
wholesaler
to
provide
that
"customer
service"
for
the
store
and
most
importantly,
their
customers.
The
store
has
no
true
real
grasp
of
a
newly
released
SKU
and,
in
most
cases,
cannot
represent
the
new
brand
with
proper
pinache
and
commitment
without
taking
some
time
to
recieve
education
and/or
the
opportunity
to
romance
it
personally
themselves.
Wholesalers,
if
they're
worth
their
weight
in
anything,
should
thrive
on
experiencing
new
SKUs
as
soon
as
the
brewery
rep
steps
his
left
foot
over
the
wholesalers
threshold.
Its
the
most
satisfying
taste
test
in
the
world
at
that
particular
moment
in
time.
As
we
finish
our
Master
Class
on
the
new
product,
we
register
the
credentials
and
then
dwnld
graphics
in
order
to
develop
proper
advertising
such
as
paper
signage
hot
off
our
poster/banner
presses
and
impatiently
await
the
professional
SKU
litho
and
neons.
We
then
always
romance
the
living
Hell
out
of
the
newbie
as
a
company
after
our
daily
duties
are
done
and
we
always,
ALWAYS,
invite
our
local
brothers
and
sisters
to
join
us
in
this
endeavor
over
dinner
and/or
a
"brief"
nite
out,
providing
DD's
for
all
participants,
as
we
supply
certain
specific
local
watering
holes
with
the
product
in
question
earlier
that
business
day
for
proper
consumption
protocol.
(The
brew
reps
are
the
most
exquisite
hosts
and
tab
payers.
Most
are
professional
party
animals
as
well).
So,
if
some
of
our
bro's
n
sis's
can't
be
involved,
it's
up
to
the
stores
cooperating
wholesale
sales
rep
to
forward
the
all
documentation,
education,
experience(s),
and
if
applicable,
the
overall
"morning
after"
status
to
them.
If
this
process
isn't
followed
through
at
a
50%
initiation
protocol
rate,
there
SHOULD
be
delays
in
the
offering
of
the
new
product
to
their
respective
customers.
This
is
my
experience.
Gospel.
You
want
some
help?
Ask
nicely.
Drop
the
poser
attitude
and
show
some
vulnerability
to
the
store
employees.
I've
found
that
approximately
75%
of
the
time,
unnecessary
condescention
is
the
trigger
sparked
by
the
customer...
mostly
due
to
impatience,
"job
class"
ignorance,
or
who
knows
what
else
-
considering
the
hatred
percolating
all
around
us
this
day
and
age...
So,
I'm
confident
that
my
summation
of
the
"real
world"
circumstances
generate
some
insight
into
the
world
of
beverage
availability
to
the
swilling
public.
Have
a
great
day.
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